Tabbouleh Quinoa Salad
This classic Middle Eastern salad gets an update with a seed, quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
Servings: 4 servings
Calories: 225kcal
Ingredients
INGREDIENTS
- 2 cups water
- 1 1⁄2 cups fresh lemon juice
- 1 cup quinoa
- 1⁄3 cup olive oil
- 3 medium tomatoes
- 2 tbsp mint fresh
- 1 1⁄2 cups parsley coarsely chopped
- 1 cup scallion chopped (optional red onion)
- salt to taste
Instructions
DIRECTIONS
- Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
- While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
- Stir in cooked quinoa and salt. Mix well.
- Let tabouli sit in the refrigerator for a day to blend flavors.
- Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
Notes
Optional: Add 1 large seeded and diced cucumber and/or bell pepper.
Nutrition
Calories: 225kcal